Sliced fennel, orange & almond salad

 

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SERVES: 4

COOKS IN: 15 MINUTES

DIFFICULTY: NOT TOO TRICKY

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Ingredients

• 3 bulbs of fennel
• 1 handful of almonds
• 3 oranges
• a few springs of fresh mint
• 2 handfuls of rocket
• sherry vinegar
• extra virgin olive oil
  

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  Method

  1. Using a speed peeler, shave the fennel, then place in a bowl of ice water.
  2. Toast the almonds in a dry frying pan, then crush in a pestle and mortar.
  3. Peel and very thinly slice the oranges, then arrange on a platter.
  4. Pick the mint leaves. Drain the fennel, spin, then mix with the mint, rocket, a splash of sherry vinegar and oil, and season well with sea salt and black pepper.
  5. Scatter the fennel mixture over the oranges and top with toasted almonds.
     

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     Source: http://www.jamieoliver.com/recipes/vegetables-recipes/sliced-fennel-orange-almond-salad/